Make these vegan birthday cake blondies for your next birthday celebration! Packed with sprinkles, these blondies are somewhere between a cake and cookies and they taste like classic birthday cake batter.
If you came here today looking for a Valentine’s Day recipe, you’re out of luck. While most people know February 14th as Valentine’s Day, I know it as MY BIRTHDAY! When I was a little girl, I truly believed that everybody was decorating with hearts, pink, flowers, and candy just to celebrate me. I sure was full of myself, haha.
This year, I’m celebrating 30 trips around the sun and I’m bringing it in with this new recipe (and a tropical vacation that I promise to share over on Instagram).
Why You'll Love This Recipe
- It tastes like cake.
- If you heat treat the flour ahead of time, you can eat the raw dough since it contains no eggs.
- These vegan birthday cake blondies are gooey on the inside and crunchy on the outside.
- They’re super easy and don’t take long at all to prepare.
- What mix-ins can I use in this recipe? Sprinkles, white chocolate chips, chocolate chips, walnuts, Oreo pieces, chunks of chocolate candy. Use your imagination here. Anything you would put in or on your birthday cake should be good to go.
- Can I freeze these? Yes! First, cut the blondies into the desired size and freeze them on a baking sheet in a single layer. Once they’re fully frozen, you can store them in a storage bag or a freezer-safe container. Just bring them to room temperature before eating.
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Vegan Birthday Cake Blondies
- 3 tbsp flax seed meal
- 8 tbsp water
- 3/4 cup granulated sugar
- 1 1/2 cups brown sugar
- 3/4 cup vegan butter softened
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (can substitute this with 1/2 tsp vanilla extract if you prefer)
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup mix-ins (sprinkles, white chocolate chips, chocolate chips, nuts, whatever you desire - I personally like 1/2 cup sprinkles + 1/4 cup white chocolate chips*)
- Preheat oven to 350°F and grease and/or line a 9x13" glass baking dish. I prefer using parchment paper for easy removal, but you can also use your butter wrapper to grease the dish.
- Combine flax seed meal and water in a small bowl. Mix until combined and set aside for 5 minutes. This is your binder.
- Cream butter and sugars in a stand mixer for 2-4 minutes on low until the color lightens.
- In a separate large bowl, mix together the flour, baking powder, and salt.
- Once the binder has set for five minutes, add it and your extracts to your butter and sugar bowl and mix until combined.
- Add the flour mixture to your stand mixer and mix until just until you no longer see dry flour. Do not overmix.
- Fold in your mix-ins until they are evenly distributed.
- Add the blondie dough to your baking dish and flatten with either a rubber spatula or your hand.
- Bake at 350°F for 30-32 minutes or until slightly golden.
As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me @holefoodbakery and/or use the hashtag #holefoodbakery so I don’t miss it.